A spring dessert recipe that will have kids asking for more of these cereal treats.
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1/4 cup Land O Lakes® Butter
1 (10-ounce) package regular-size marshmallows
6 cups toasted rice cereal
8 ounces vanilla-flavored candy coating (almond bark), melted
Assorted candies, spearmint leaves and/or marshmallows
Lightly butter 13x9-inch baking pan; set aside.
Melt butter in 4-quart saucepan over low heat. Add marshmallows; stir 2-3 minutes or until melted. Remove from heat. Add cereal; stir until well-coated.
Pat cereal mixture evenly with buttered hands into prepared pan. Cut with assorted 2- to 3-inch flower cookie cutters or into desired shapes. Dip 1 side of each flower into melted candy coating. Lay uncoated side onto waxed or parchment paper. Immediately decorate as desired while coating is still soft.
- Insert lollipop sticks or craft sticks into flowers to form stems. Decorate with spearmint leaves, if desired.
- Bars can also be cut into rectangles, squares, triangles and diamonds using sharp knife.
- Substitute frosting for vanilla-flavored candy coating. Spread onto one side of each flower. Immediately decorate as desired.
Explore reviews fromour online community
My daughter and I had great fun with this recipe. We used iceing on them and decorated with spice drops, yogurt covered raisins, and candy coated easter egg candies. We used coconut dyed green for the grass. We also filled the plastic flower pot look-a-like containers we found at U.S. Toys with chocolate pudding. We mixed in crumbled up brownies into the pudding to give the flowers a good base for standing up.
I made this gluten-free by using Cocco Pebbles. Great!!!
Pretty pastels abound in this bouquet of springtime dessert recipes. Celebrate any occasion with these cakes, pies and desserts, alive with the flavors of chocolate, mint and fresh fruit.